Cold Smoked Salmon Kedgeree By Chef Nina Timm


  • 2 T/ 30 ml butter
  • 1-2 garlic cloves – minced
  • 1 T/15 ml – grated ginger
  • 1 – 2 bay leaves
  • ½ t/ 2 ml fennel seeds
  • ½ t/ 2 ml cumin seeds
  • 2 large tomatoes, finely chopped
  • 1 leek, finely chopped
  • 4 cups cooked basmati rice – this is about 1 ½ cups dry basmati rice.
  • 2 – 3 T/30 – 45 ml curry powder
  • 250 g smoked salmon ribbons
  • 4 boiled eggs, sliced in half

    To serve – lemon juice, lemon wedges, fresh coriander


  1. Heat the butter in a large pan or frying pan.
  2. Add garlic, ginger, bay leaves, cumin seeds and fennel seeds.
  3. Sauté until the seeds start to crackle and release their flavor.
  4. Add the chopped leek and sauté until the leek starts to soften and caramelize.
  5. Add the tomatoes and cook for a minute or two until tomatoes are soft but not mushy.
  6. Now, add the cooked basmati rice, curry powder, lemon juice and salt. Use a fork and spoon to mix well.
  7. Spread the salmon ribbons on the rice and cover the lid for just 1 minute to “cook” the salmon. Mix again and if the rice mixture is too dry, add a little water to the pan and warm through.
  8. Add the lemon juice and taste the seasoning. Adjust if necessary.

    Garnish the kedgeree with the boiled eggs, lemon wedges and fresh coriander.